Mexican style Pumpkin Soup

Pumpkin soup is a staple when it comes to the colder months, and we’re constantly looking for new ways to spice up a classic! (See our Turmeric Pumpkin Soup recipe for another favourite).

This one incorporates a touch of Mexican spice and flavour to really give your taste budsĀ a party!

Serves 6.

INGREDIENTS:

1.5 kg pumpkin of your choice

0.5 kg potatoes

1 red onion

4 cloves garlic

2 teaspoons chilli

2 teaspoons cumin

1 cup black beans or kidney beans

6 cups vegetable stock

1/4 cup coriander + extra to garnish

 

METHOD:

Chop pumpkin and potatoes roughly and set aside.

Dice onion and garlic and saute in a large pot, adding vegetable stock or water to stop them sticking.

Add potatoes, 4 cups of stock and chilli and cumin.

Add pumpkin and rest of stock and bring to the boil.

Add black beans, followed by coriander and simmer for 15 minutes.

Take off the heat and blend with a stick blender until at a consistency of your liking.

Serve and add coriander as a garnish and enjoy!